two effect pf moist and dry heat on fruits
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Foods are composed of proteins, fats, carbohydrates, and water, plus small amounts of
other compounds such as minerals (including salt), vitamins, pigments (coloring
agents),and flavor elements.It is important to understand how these components react
when heated or mixed with other foods.You will then be better equipped to correct
cooking faults when they occur and to anticipate the effects of changing cooking methods,
cooking temperatures, or ingredient proportions.
In other words,when you know why foods behave as they do,you can understand
how to get them to behave as you want them to.
The following discussion is concerned with the physical and chemical reactions
that affect the components of food.
CARBOHYDRATES
1. Starches and sugars are carbohydrates. Both compounds are present in foods in
many forms.They are found in fruits,vegetables,grains,beans,and nuts.Meats and
fish also contain a small amount of carbohydrate.
2. For the cook,the two most important changes in carbohydrates caused by heat are
caramelization and gelatinization.
• Caramelization is the browning of sugars.The browning of sautéed
vegetables and the golden color of bread crust are forms of caramelization.
• Gelatinization occurs when starches absorb water and swell.This is a
major principle in the thickening of sauces and in the production of breads
and pastries.
Acids inhibit gelatinization. A sauce thickened with flour or starch will be thinner
if it contains acid.
FRUIT AND VEGETABLE FIBER
1. Fiber is the name for a group of complex substances that give structure and firmness
to plants.Fiber cannot be digested.
2. The softening of fruits and vegetables in cooking is, in part, the breaking down of
fiber.
3. Sugar makes fiber firmer.Fruit cooked with sugar keeps its shape better than fruit
cooked without sugar.
4. Baking soda (and other alkalis) makes fiber softer.Vegetables should not be cooked
with baking soda because they become mushy and lose vitamins.
PROTEINS
1. Protein is a major component of meats,poultry,fish,eggs,milk,and milk products.
It is present in smaller amounts in nuts,beans,and grains.
2. Coagulation. Proteins consist of long chains of components called amino acids.
These chains normally form tight coils. As proteins are heated, the coils gradually
unwind.At this point,the protein is said to be denatured.
For the cook, the important fact about denaturing is that, when the protein
coils unwind,they become attracted to each other and form bonds.This bonding is
called coagulation.The coagulated proteins form a solid network of these bonds
and become firm.As the temperature increases,the proteins shrink,become firmer,
and lose more moisture.Exposure of proteins to excessive heat toughens them and
makes them dry. Most proteins complete coagulation or are cooked at 160°F to
185°F (71°C to 85°C).
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other compounds such as minerals (including salt), vitamins, pigments (coloring
agents),and flavor elements.It is important to understand how these components react
when heated or mixed with other foods.You will then be better equipped to correct
cooking faults when they occur and to anticipate the effects of changing cooking methods,
cooking temperatures, or ingredient proportions.
In other words,when you know why foods behave as they do,you can understand
how to get them to behave as you want them to.
The following discussion is concerned with the physical and chemical reactions
that affect the components of food.
CARBOHYDRATES
1. Starches and sugars are carbohydrates. Both compounds are present in foods in
many forms.They are found in fruits,vegetables,grains,beans,and nuts.Meats and
fish also contain a small amount of carbohydrate.
2. For the cook,the two most important changes in carbohydrates caused by heat are
caramelization and gelatinization.
• Caramelization is the browning of sugars.The browning of sautéed
vegetables and the golden color of bread crust are forms of caramelization.
• Gelatinization occurs when starches absorb water and swell.This is a
major principle in the thickening of sauces and in the production of breads
and pastries.
Acids inhibit gelatinization. A sauce thickened with flour or starch will be thinner
if it contains acid.
FRUIT AND VEGETABLE FIBER
1. Fiber is the name for a group of complex substances that give structure and firmness
to plants.Fiber cannot be digested.
2. The softening of fruits and vegetables in cooking is, in part, the breaking down of
fiber.
3. Sugar makes fiber firmer.Fruit cooked with sugar keeps its shape better than fruit
cooked without sugar.
4. Baking soda (and other alkalis) makes fiber softer.Vegetables should not be cooked
with baking soda because they become mushy and lose vitamins.
PROTEINS
1. Protein is a major component of meats,poultry,fish,eggs,milk,and milk products.
It is present in smaller amounts in nuts,beans,and grains.
2. Coagulation. Proteins consist of long chains of components called amino acids.
These chains normally form tight coils. As proteins are heated, the coils gradually
unwind.At this point,the protein is said to be denatured.
For the cook, the important fact about denaturing is that, when the protein
coils unwind,they become attracted to each other and form bonds.This bonding is
called coagulation.The coagulated proteins form a solid network of these bonds
and become firm.As the temperature increases,the proteins shrink,become firmer,
and lose more moisture.Exposure of proteins to excessive heat toughens them and
makes them dry. Most proteins complete coagulation or are cooked at 160°F to
185°F (71°C to 85°C).
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UjjwalAgarwal107:
plz mark as brainlest
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